Pumpkin Pie

Two firsts for Halloween this year. My first solo pumpkin carving and a first attemt at a pumpkin pie, neither of which ended up being that neat or pretty. They were fiddly and at times irritating but once finished they both filled me with a pleasing sense of satisfaction.

I've never even eaten pumpkin pie before so i don't know if this can be described as a good one but in terms of something tasty to eat then it's a winner - really moist, a similar texture to a lemon tart but with warming winter flavours.



Ingredients -

Approx 500g of fresh (peeled) pumpkin flesh, cut into 1 - 2 inch cubes.
Olive oil
Honey 

1/2 tsp freshly ground Nutmeg
1/2 tsp ground Cinammon
1/2 tsp All Spice
100ml Double Cream
2 small Eggs
Dash of Dark Rum
125g Light Muscovado Sugar

Approx 250g shortcrust pastry, homemade or packet

Tbsp Icing Sugar

• Put the pumpkin in a baking tray and drizzle with olive oil and honey, toss to coat, then roast in a pre heated oven for around 45 mins at 190c until pumpkin is soft and slightly charred on some edges.
• Allow the pumpkin pieces to rest in a sieve over a bowl, while you prepare the pastry, to let as much liquid as possible drain away.
• Roll out the pastry to around the thickness of a pound coin and place inside a 22cm tart tin, push into the case and trim excess pastry.
• Line the inside with baking paper filled with baking beans or rice and dry bake for 15 mins at 180c.
• While the pastry is baking put the roast pumpkin, spices, cream, eggs, sugar and dark rum in a bowl and blend together.
• Take the baking paper out and allow the pastry to cook and brown for another 10 min then remove from the oven.
• Turn the oven down to 140c.
• Pour in the spicy pumpkin mix and cook for around 1hr, if you poke a knife into the middle it should come out clean, you may well need another 10 mins or so.
• Remove from the pie from the tin and allow to cool on a wire rack.
• Dust with a little icing sugar and serve with a drizzle of cream.